Impact of lactic acid bacteria starter cultures and hydrolytic enzymes on the characteristics of wholegrain crackers
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DOI: 10.1016/j.jcs.2019.04.016
Abstract: Abstract This work studied the impact of bioprocessing with lactic acid bacteria starter cultures (dextran producing Weissella confusa and Lactobacillus plantarum) and proteolytic and xylanolytic enzymes on structural, chemical and sensory characteristics of wholegrain wheat… read more here.
Keywords: characteristics wholegrain; lactic acid; bacteria starter; starter cultures ... See more keywords